Dear Reader,
Congratulations to book club reader, Lisa H., winner of the cookie scoop in a random drawing in my "dirty" recipe contest.
Some readers not only shared their favorite "dirty" recipes, they sent photos, too. To view some readers' "dirty" recipes, click here.
My husband's favorite "dirty" recipe is Hot and Sour Soup. You'll either really love it--or hate it.
(I always make a double batch of the recipe below.)
Hot and Sour Soup
3 dried wood ears or 4 dried mushrooms
20 dried lily buds, optional
1 boneless, skinless chicken breast half
1 T dry cooking sherry
4 c chicken broth
1/2 c sliced bamboo shoots (1/2 of an 8-oz can), drained and cut into matchstick pieces
4 oz bean curd, drained and cut into 1/2-inch cubes
3 T distilled white vinegar
1 T soy sauce
1/2 tsp ground white pepper
2 T cornstarch
3 T water
1 egg, lightly beaten
1 tsp sesame oil
2 green onions, cut into 1 1/2-inch slivers
1. Place wood ears and lily buds in separate bowls; cover with hot water. Let stand 30 minutes. Drain and squeeze out excess water. Pinch out hard knobs from center of wood ears and discard. Cut wood ears into thin strips. (If using mushrooms, cut off and discard stems; cut caps into thin slices.) Cut off and discard hard tips from lily buds.
2. Cut chicken crosswise into thin slices; sprinkle with sherry. Let stand 15 minutes.
3. Bring chicken broth to a boil in 3-quart saucepan. Add wood ears, lily buds, chicken and bamboo shoots. Reduce heat and simmer, uncovered, 3 minutes. Add bean curd, vinegar, soy sauce and white pepper; cook 3 minutes more.
4. Blend cornstarch and water in a small cup; stir into soup. Cook, stirring, until slightly thickened. Turn off heat. Stirring constantly, slowly pour egg into soup. Stir in sesame oil and onions. Makes 6 servings.
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
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